Mini Hokkaido Milky Loaf

As big as this loaf of bread might look, it is in actual very very small.... This Hokkaido Milky Loaf made famous by Angie uses only cream and no butter and yet the end result is soft and fluffy.

You are still not convinced it's small do you? Well, I've made one-fifth of the recipe and bake it in a 6'' x 3'' x 1.5'' loaf pan. You go take a ruler and do the maths yourself! This is specially requested by Sammi, my housemate. She must have been dying to try Hokkaido Milky Loaf for ages. Sammi....if you're reading this, you can now rest in peace now since you've tried this infamous loaf!

I didn't want to glaze the top of the bread with egg wash nor milk. I want this to look classical yet elegant and rustic. I've dusted the top of the loaf with bread flour liberally before popping it into the oven.


I don't know if anyone will want the recipe but the engineer in me did the maths for you as below:

Combine together in a large bowl an whisk well all below:

108g bread flour
12g cake flour (I've used wholemeal flour)
1/2 tsp instant dry yeast
2.5 tsp milk powder
1 tbsp heaped castor sugar
Pinch of salt

In another small cup, combine together and whisk well:

1 tbsp full of beaten egg (I've used 1 egg white here and needed to add a lot more bread flour later on!)
3 tbsp fresh milk
30g thickened cream or any cream would do as long as it's not whipped

Pour the wet ingredients into the dry ingredients and knead away as you would do to a normal loaf of bread until it pass the window pane test. It's really a small dough and you'll achieve that membrane stage in no time!

Form a smooth ball and place it into a grease unreactive bowl, seams side down and cover with a damp cloth. Let rise until double in size or pass the finger test. Divide them into 4 very cute looking portion. Roll them into rounds and cover and let rest 20mins.

Now, roll them up into a long oblong and roll them up tighlty, swiss roll style. Repeat for the remaining three balls and place them into a greased loaf pan of dimension 6'' x 3'' x 1.5''. Let it rise until it's almost peeking through the top of the loaf tin and throw them in a preheated oven.

A good 20mins later, baking at 170°C, your mini loaf is done!

Serve warm, plain, buttered, slapped with peanut butter or kaya or anyway you like to! Remains soft up to 3 days and truly tested bu truly yours. There's only one slice left in the kitchen now, I doubt it'll pull it through tomorrow really with Aaron around!

Have fun making things in mini form!